1. mix cupcake batter & fill cups about 1/3 full with batter. bake. once done & cooled, put the tray in the freezer. (I did this overnight) cupcake will be nice & firm & not soak up any of the ice cream.
2. make ice cream. (or soften store bought ice cream) top each cupcake with enough ice cream to round out the top nicely. return to freezer.
3. top with frosting. I made a beautiful chocolate ganache that ended up nice & crunchy after some time in the freezer. My choc-o-holic hubby RAVED about this part. I mean who wouldn’t with those ingredients. But really, it was the perfect topping. I added the sprinkles before I put it back in the freezer.
4. store cupcakes in freezer until ready to serve!
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